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Cuisine is
when things
Cuisine
taste like
themselves

Cuisine is just
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there are
times when
food is better

Cuisine is only
about making
foods taste
the way they
are supposed
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Taste and
world foodTravel
 1

TABLE OF CONTENTS
New England
Clam Chowder

Southern Fried
Chicken with
Cream Gravy

Arroz ala
Mexicana

Plantain and
Meat Stew
 2

Jollof Rice

Spaghetti
All’Arrabbiata

Gazpacho

Moussaka
 3

Menemen

Pierogi

Bef Stroganov

SOPA DE ELOTE
 4
NEW ENGLAND
CLAM CHOWDER
Clam chowder is any of several
chowder soups in American
cuisine containing clams. In
addition to clams, common
ingredients include diced
potatoes, salt pork, and onions.
Other vegetables are not
typically used. It is believed
that clams were used in
chowder because of the
relative ease of harvesting
them.

Ingredients:
Instructions:
1. Steam the clams in a covered pan using
-Manila Clams, washed (may be the water until they open.
2. Strain the broth through a filter or
substituted with any clams
cheesecloth and reserve.
available) 20 pcs 3. Remove from the shell, chop, and
-Water 470 ml reserve clams. Discard shells.
4. On a soup pot, render the fat from the
-Bacon 60 g
bacon slowly.
-White onion 60 g 5. Add the onion and celery and cook
-Celery 60 g slowly until translucent. Add the thyme;
cook 1 minute.
-Thyme 1 ½ tsp 6. Stir in the four and cook to make a
-All-purpose flour 1 Tbsp Milk, blond roux.
scalded 470 ml 7. Add the reserved broth and milk
gradually and incorporate it to a smooth
-Potatoes, peeled and medium consistency. Bring to a simmer and
diced 450 g simmer for 25 to 30 minutes.
8. Add the potatoes and cook until
-Heavy cream 120 ml
tender.
Parsley, chopped 2 Tbsp 9. Add the reserved clams and the cream;
-Tabasco or any chili sauce ½ tsp bring to a simmer.
10. Add remaining ingredients and adjust
-Worcestershire sauce ½ tsp
seasoning. Serve hot.
-Salt and pepper to taste
 5
SOUTHERN FRIED
CHICKEN WITH
CREAM GRAVY
Southern Fried Chicken Cream
Gravy coated with flour, egg,
and breadcrumbs and fried in
deep fat, served with simple
creamy milk gravy.

Instructions:
1. Soak the chicken in buttermilk for 1
hour at room temperature.
2. Combine the flour, cornstarch, salt,
Ingredients:FOR FRIED CHICKEN
and pepper.
3. Remove the chicken from the
-Chicken, cut into 8 pieces buttermilk and drain. Dredge in the
flour mixture, then pat thoroughly to
-1 whole Buttermilk
remove excess flour. Let sit until the
-1 L All-purpose flour flour is paste-like. This is crucial for crisp
-1 cup Cornstarch chicken.
-2 Tbsp Salt and pepper to taste 4. Using a deep pot or fryer, heat oil to
168°C.
-Vegetable oil, for frying 1 L, or 5. Submerge the chicken in the hot oil.
enough to submerge the chicken Do not overcrowd. Cook for 10 to 15
minutes until the chicken is golden
brown and cooked.
6. Drain cooked chicken on rack and
FOR GRAVY paper towels.
7. Start making the gravy: Make a roux
-Vegetable oil 30 ml with the oil and flour and cook roux to a
-All-purpose flour 30 g light tan.
8. Add the milk and cook for 5 minutes.
-Milk 470 g
Add the seasoning and cook until thick
-Salt and pepper to taste and smooth. Taste and adjust
seasoning.
9. Serve chicken with gravy on the side
immediately.
 6
ARROZ ALA MEXICANA
This easy Mexican rice recipe is
the most commonly made side
dish with any main or even as
a filling.

Ingredients: Instructions:
1. Puree tomatoes, onion, and garlic in a
food processor.
-Rice, long-grain 100 g 2. Heat oil in a pan over high heat, add
-Tomatoes, peeled and chopped rice and sauté until lightly browned.
-White onion, small diced 80g 3. Add tomato puree, sauté, constantly
-Garlic clove, minced 20g stirring until liquid is absorbed.
-Vegetable oil 1 tsp 4. Add stock, bring to boil, lower heat,
cover and simmer until most of the
-Chicken stock, hot 20 ml
liquid is absorbed about 18 to 20
-Frozen peas 300 ml minutes. Add peas to pan for the last
-for garnish thawed 4 Tbsp few minutes of cooking.
5. Remove pan from heat; let rest still
covered, about 10 minutes. Serve.
 7
PLANTAIN AND
MEAT STEW
Made from cuts of beef with
lots of tough connective
tissue, namely chuck and/or
round, fruit that resembles a
banana and is almost always
cooked.

Ingredients: Instructions:
1. Puree tomatoes, onion, and garlic in a
food processor.
-Beef, cut in large cubes 450 g 2. Heat oil in a pan over high heat, add
-Water 500 ml rice and sauté until lightly browned.
3. Add tomato puree, sauté, constantly
-White onions 150 g stirring until liquid is absorbed.
-Tomatoes, peeled, seeded, and 4. Add stock, bring to boil, lower heat,
cover and simmer until most of the
julienned 150 g liquid is absorbed about 18 to 20
-Vegetable oil 30 ml minutes. Add peas to pan for the last
few minutes of cooking.
-Green plantains or green
5. Remove pan from heat; let rest still
bananas 3 pcs covered, about 10 minutes. Serve.
-Coconut milk 250 ml
-Salt and pepper To taste
 8
JOLLOF RICE

Made from cuts of beef with

lots of tough connective
tissue, namely chuck and/or
round, fruit that resembles a
banana and is almost always
cooked.

Ingredients:

-Chicken fillets,200 g each 800g Instructions:

1.Season chicken with salt and black
-salt ½ tsp pepper. In a large frying pan, heat oil over
-Pepper ½ tsp medium-high heat for 3 to 4 minutes. Add
-Vegetable oil 60 ml the chicken pieces and brown on both
sides.
-White onion, peeled and finely
2.Place the chicken in a pot and set aside.
chopped 80 g Add onion and salt pork or bacon to oil in
-Salt pork or bacon 110 g frying pan and sauté until onion is
-Beef bouillon 2 pcs translucent. Add onion and salt pork to
pot. Set frying pan aside. (Do not discard
-Red pepper or cayenne, the oil.)
ground ¼ tsp 3.Add bouillon cubes, red pepper, thyme, 1
-Dried thyme ½ tsp ½ cup water, and tomato paste to the pot
and stir well. Simmer over low heat for
-Water 360 ml
about 10 minutes.
-Tomato paste 150 g 4.Add rice to a frying pan and stir to coat
-Uncooked rice 300 g with oil. Add rice and 2 cups of mixed
-Frozen mixed vegetable, vegetables to the pot, stir well, and cover.
Cook over low heat for 35 to 40 minutes,
thawed 2 cups or until vegetables and rice are tender.
 9
SPAGHETTI
ALL’ARRABBIATA
Arrabbiata sauce, or sugo
all'arrabbiata in Italian, is a
spicy sauce for pasta made
from garlic, tomatoes, and
dried red chili peppers cooked
in olive oil. The sauce
originates from the Lazio
region, and particularly from
the city of Rome

Ingredients: Instructions:
1. Heat 2 Tbsp. of olive oil in a large
-Extra virgin olive oil 15 mL frying pan. Add the garlic and sauté
until golden brown.
-Garlic, finely chopped 15 g
2. Add the chili flakes and sauté for a
-Dried chili flakes 1 Tbsp. minute. Add the tomato puree and
-Tomato puree 15 mL simmer for another two (2) minutes.
-Canned tomatoes 400 g 3. Blitz the canned tomatoes coarsely
-Dry spaghetti 200 g in a food processor and then add to
the pan. Bring to a boil and simmer
-Salt and pepper
over low heat for 10 minutes.
-As needed Pecorino cheese or 4. While the sauce is cooking, cook
parmesan, the pasta in a large pot of boiling
-grated 25 g water for 11 minutes or until al dente.
Transfer into the sauce and toss with
the remaining olive oil.
5. Season to taste and serve with
grated cheese on top.
 10
GAZPACHO

Gazpacho or Gaspacho, also

called Andalusian gazpacho, is
a cold soup and drink made of
raw, blended vegetables. It
originated in the southern
regions of the Iberian
peninsula and spread into
other areas.

Ingredients: Instructions:
-Cucumber, peeled and chopped 1. Place the cucumber, peppers,
200 g tomatoes, garlic, and spring onions
-Red pepper, deseeded and in a large bowl. Add the bread and
season well with salt and pepper.
chopped 80 g
Add the vinegar and olive oil, mix
-Green pepper, deseeded and
them together, and marinade in the
chopped 80 g fridge for at least 30 minutes.
-Ripe tomatoes, cored and 2. Put the vegetables in a blender
chopped 500 g and blend until smooth. Transfer to
-Garlic cloves, peeled and crushed a bowl and keep chilled until
1 clove service.

-Spring onion, trimmed and

chopped 25 g
-Stale crusty bread 1 slice
-Sherry vinegar or apple cider -
vinegar 20 mL
-Olive oil 15 mL or 1 Tbsp.
-Salt and pepper As needed
 11
MOUSSAKA

Moussaka is an eggplant- or potato-

based dish, often including ground
meat, which is common in the
Balkans and the Middle East, with
many local and regional variations.

Instructions:
SAUCE:
1. Simmer milk, onion, cloves, bay leaf, and salt in the pan
for 20 minutes.
2. Melt butter in the pan, whisk in flour, and cook until it
becomes a white roux.
3. Whisk milk mixture into roux and add nutmeg. Let it
Ingredients: cook slowly for 20–35 minutes. Adjust seasoning and
strain. Set aside.
for filling
-Eggplant, peeled and cut into 4-cm rounds FILLING:
1. Sprinkle eggplant slice lightly with salt. Place in a
300 g
colander, sink, or another bowl to catch liquid that will
-Olive oil 10 mL drip. Place weight on top and let it sit at least 30 minutes
-Onions, medium, diced 45 g 2. Heat skillet with olive oil over medium heat. Place
onions and lamb or beef in the skillet. Sauté until no
-Ground lamb or beef, lean 150 g traces of pink remain and onions are soft (about eight [8]
-Canned plum tomatoes, concasse 80 g minutes). Drain excess fat from pan.
3. Add tomatoes, tomato puree, garlic, oregano,
-Tomato puree 180 mL
cinnamon, salt, and pepper. Bring to boil over high heat,
-Garlic, minced 1 clove stir frequently, and cook until most liquid evaporates.
-Dry oregano ⅛ tsp. Adjust seasonings.
4. Preheat broiler. Press eggplant slices in the colander to
-Cinnamon, ground ⅛ tsp. eliminate moisture. Lay slices on a sheet pan and brush
-Parmesan cheese, grated 1 Tbsp. lightly with oil.
-Salt and pepper As needed 5. Broil until lightly brown. Turn the slices over, brush
with oil, and broil the other side.

FOR BECHAMEL SAUCE

ASSEMBLY:
-Milk 10 ml 1. Preheat oven to 185°C.
-Onion, finely diced 25 g 2. Spread half of the eggplant, slices in overlapping rows
-Cloves 1 pc in bottom of a pan. Sprinkle ⅓ of the grated cheese over
the eggplant. Then, pour lamb or beef mixture on top,
-Bay leaf 1 pc. spreading evenly in pan. Arrange remaining eggplant on
-Salt ⅛ tsp. top and sprinkle with half of remaining cheese. Pour
béchamel sauce over the eggplant and sprinkle with
-Butter 10 mL
remaining cheese.
-Flour 10 mL 3. Bake in the middle of the oven for 30 minutes. Increase
-Nutmeg ⅛ tsp heat to 200°C and bake for 15 minutes longer, or until top
is golden brown.
4. Remove the dish from the oven. Let it rest at room
temperature for 5–10 minutes before serving.
 12
MENEMEN

Menemen is a popular traditional

Turkish dish that includes eggs,
tomato, green peppers, and spices
such as ground black and red pepper
cooked in olive oil.

Instruction:
1. Melt the butter in a large skillet.
Ingredients: Sauté the onion until tender and
translucent.
-Butter 4 Tbsp. 2. When the onions are cooked, add all
the diced vegetables and spices. Stir to
-Onion, medium diced 200 g combine.
-Large tomatoes, peeled, medium 3. Bring mixture to a boil, then cover
and reduce the heat. Let the mixture
diced, and juices reserved 180 g
simmer gently until the tomatoes and
-Red bell pepper, medium diced peppers soften and release their
180 g natural juice.
4. Remove the lid and continue to
-Green bell pepper, medium diced simmer, letting some of the liquid
180 g evaporate.
-Eggs 6 Salt and pepper As 5. Lightly salt and scramble the eggs in
a separate bowl. Then, pour them in the
needed center of the pan. Don’t stir the
mixture. Let the eggs travel through
the vegetables on their own.
6. Let the mixture continue to simmer
until the eggs are cooked. If the top of
the eggs still seems raw, cover the pan
for a few minutes.
7. The omelet should be fully cooked
but still very moist. Drizzle more butter
on top before serving.
 13
PIEROGI

Pierogi are filled dumplings made by

wrapping unleavened dough around
a savory or sweet filling and cooking
in boiling water. Pierogi or their
varieties are associated with the
cuisines of Central, Eastern and
Southeastern Europe.

INSTRUCTIONS:
FOR DOUGH
1. Place the flour in a mixing bowl and form a well in the
Ingredients: center.
FOR DOUGH 2. Place eggs, water, and salt in well, mix thoroughly with
a wooden spoon.
-All-purpose flour 190 g 3. Knead for several minutes on a lightly floured table.
Cover until ready to use.
-Eggs, extra large 1 pc
-Water, cold 50 g FOR FILLING
1. Sauté onions in butter until tender.
-Salt ½ tsp 2. Add mushrooms, sauté about 4 minutes, until soft and
almost dry.
3. Season with salt, pepper, and nutmeg.
FOR FILLING 4. Remove from heat and stir in dill and sour cream. Adjust
seasonings. Let cool.
-Button mushrooms, washed and
minced 180 g
ASSEMBLY:
-White onions, minced 200 g 1. Roll out the dough on a lightly floured table until thin,
-Butter, unsalted 15 g about half a centimeter thick.
2. Cut out circles using 7-8cm round cutters.
-Nutmeg 1/8 tsp 3. Moisten the edges of each disk with water.
-Fresh dill, minced 1 Tbsp 4. Place rounded teaspoon-full of filling just off-center on
each disk. Fold disk in half to cover the filling. Seal well,
-Sour cream 50 g crimping edges with a fork.
5. Place dumplings on a floured, parchment-lined sheet
-Salt and Pepper To taste pan until ready to cook. Cover with plastic wrap if not
using immediately and refrigerate.

FOR GARNISH: TO COOK:

-Dill As needed 1. Boil a large pot of water.
2. Place dumplings in boiling water. Do not crowd the pot.
-Sour cream As needed 3. Remove dumplings using a slotted spoon once they rise
to the surface.
4. Melt butter in skillet over moderate heat. Sauté
dumplings until lightly brown.
5. Serve immediately, garnished with a sprig of dill and
dollop of sour cream
 14
SOPA DE ELOTE

a Mexican corn soup that is

typically made with fresh corn,
cream, and chili peppers.

Instruction:
Ingredients:
1. Place chilies, tomatoes,
onions, and 100 g of corn in a
-Green finger chili, food processor. Pulse until
charred, peeled, and reduced to paste.
seeds removed 220 g 2. Melt butter in a pan over
-Tomato, peeled and medium heat, add paste and
chopped 120 g simmer for 10 minutes.
-White onion, diced 50 g 3. Add remaining corn and
-Butter, unsalted 15 g stock to the pan and simmer
-Corn, canned 350 g until corn is tender about 25
minutes.
-Chicken stock 600 ml
4. Add heavy cream and cook
-Heavy cream 70 g
until just warm. Do not boil
-Salt To taste
the soup. Adjust seasonings.
-Sour cream For garnish 5. Serve immediately with a
dollop of sour cream on top
 15
BEF STROGANOV

Beef stroganoff or beef stroganov

is a Russian dish of sautéed pieces
of beef in a sauce of mustard and
smetana.

Instructions:
Ingredients: 1. Trim meat of all fat and cut into 1.5-
2cm thick strips.
2. Heat half of the butter in a skillet over
-Beef, sirloin or tenderloin high heat.
3. Sauté meat to sear and remove to
500 g plate. If meat gives off too much liquid,
drain and save liquid from sauce.
-White onion, diced 130 g 4. Add remaining butter and sauté
-Button mushrooms, onions until soft.
5. Add mushrooms, sauté until almost
cleaned and sliced 20g dry, about 5-10 minutes.
-Butter, unsalted 20g Dijon - 6. Lower heat, add flour and sauté for a
few minutes to make a blonde roux.
-mustard 20g 7. Whisk in stock and any reserved
-All-purpose flour 2 tsp juice from the meat.
8. Add mustard, sugar, and 1/8 tsp of
-Beef stock 130 ml pepper. Bring to a boil, lower heat,
cover, and let it simmer for 10 minutes,
-Sugar 2 tsp
adding more stock if needed.
-Sour cream 145 g 9. Stir in the sour cream, simmer for
another 5 to 10 minutes. Adjust
-Salt and pepper to taste seasonings if needed.
-Fettuccine, cooked 400 g 10. Serve over fettuccine
SUBMITTED TO: Noli Belesario Diaz
SUBMITTED BY: Ivan chris L. Bulaclac
Reilan Ayagan
John vincent Baltazar
Jhomat Celiz
John paul Plontena